Here is the saddest, most pathetic “Before” ever – nighttime, and a total mess (Included mostly to enhance the after!)

Not much I can do about the dark wood cabinets at this stage, or the green countertops (I think they’re silestone, which is actually totally functional. I just wouldn’t have chosen green.)

Here’s another, slightly less pathetic “before” — allows you to see the built in banquette, and the Tiffany style hanging light (Yuck — both the stained glass and the shape) and the floral tapestry cushions. Most of all, you can see the completely inappropriate kitchen table we had in there. We inherited a bunch of furniture, and we put that antique game table in the kitchen as a place holder. It was exactly the wrong size, and shape, and function.

The first thing I wanted to tackle was our kitchen table. I wanted a table where we could sit and eat for informal meals, and one that could function as an extra work surface, and make the room feel more “me.”

Initially, I had my eye on this beauty, from Crate and Barrel, and I still LOVE it. But really, I have a three year old who likes playdough. And a puppy who likes to climb on the table. And I’m not the neatest cook. I’m not sure a marble table really fits my lifestyle, you know?

My next thoughts were an antique farmhouse table, like this beauty. (Actually, I drool over this entire kitchen. LOVE it.)

From Plain English via Kitchenisms

Sadly, I live in California, where something is “antique” if it’s 10 years old. And these things cost an arm and a leg to ship (and to buy in the first place). I looked at some of the big box stores, but I wasn’t digging the shiny finishes and fake distressing. We also needed a specific size to fit the built in banquette, and it proved difficult to find.

So I decided to make my own. Now, theoretically, I could build my own, but I wanted the table to be a) flat and b) sturdy, so I didn’t think that was the BEST idea. Enter the unpainted furniture store. I ordered a table (luckily in the perfect size) made from alder (technically a hardwood, but a soft one, so not as soft as pine), chose the leg style I wanted, and to boxes arrived at my house.

I wanted that antique feel, and I also wanted my table to be food safe, so I decided to finish the top with tung oil. Pure tung oil is food safe, environmentally friendly, and relatively durable as a finish. It will protect the table from water damage, and can be renewed. It’s also cool because it penetrates the wood, so an errant knife slip won’t ruin your table’s finish forever. And the kicker? Easy to apply and no fumes. I used a citrus based solvent to thin the oil for application, which was also food safe. And made my house REEK of oranges for a week.

I turned the guest bedroom into a workshop, and got to work. (The Tung Oil is easy to apply, but requires several coats, each of which requires overnight drying time. I couldn’t work outside, given all the rain we were having.) The first coat was 50% solvent, 50% tung oil, and I applied it with a rag (from an old tee shirt). I had to apply about 6-7 “coats”, letting each coat dry about 30 minutes to let the wood absorb the oil, and then reapplying until the wood wouldn’t absorb any more oil. That was the first coat (and took ALL DAY). Subsequent coats went on with the same rag, using a slightly higher proportion of oil to solvent. I applied 6 full coats to maximize water resistance.

The apron and legs were easy — those I painted with milk paint. An environmentally friendly paint that lends a touch of historical authenticity (milk paint has been in use for hundreds of years) and looks a bit “distressed” from the get go. Best of all? It’s designed to go on bare wood — no primer is needed (or desirable). You mix the powdered paint (I used the “Pearl” color) with water, let it sit for about half an hour, and apply with an inexpensive natural bristle brush. It went on quickly and dried fast. I applied two coats, and the paint dried flat with some lovely streakiness and a light distressing. You can apply polyurethane over milk paint to “seal” it, but I wanted my table to “age”, and the finish becomes sturdier and more water resistant as time goes on.

The result? A kitchen table that’s functional, and even beautiful. Now we eat more meals in the kitchen, sit around the kitchen table to chat, and even though we have a bigger table, it really opens up the space.

Stay tuned for more in my mini kitchen renovation!

© Kate for Savour Fare, 2011. | Permalink |
Post tags: Kitchen

1. Strawberries are grown in every state in the US, but 88% of the strawberries sold in the United States are grown in California.
2. The best strawberries come from Harry’s Berries, in Oxnard. Don’t believe me? My cousin works for Thomas Keller, and she told me that Chef Keller orders Harry’s Berries for his New York restaurant.
3. Strawberries carry a heavy pesticide load, so look for organic berries, or pesticide free (Harry’s aren’t organic, but they do grow without pesticides)
4. The best way to eat strawberries is straight out of the basket and slightly sun warmed until your fingers are stained pink from the juice.
5. The second best way to eat strawberries is dipped in creme fraiche and turbinado sugar. Strawberry shortcake and pavlova tie for third.
6. If you have some supermarket strawberries that are less than perfectly red and sweet, slice them up and toss them with a little balsamic vinegar and brown sugar. This enhances the color and the flavor.
7. The best way to store strawberries is in a sealed glass jar. They’ll last at room temperature for a couple of extra days, and in your refrigerator for over a week. However, though they maintain their texture and don’t spoil, the flavor does dissipate.
8. The fragrance and flavor of strawberries depends on a balance of acid and sweetness. When you cook strawberries, they yield a lot of juice, lose some color, and lose a lot of that acid which makes the flavor so balanced. Always add some acid in the form of lemon juice or vinegar when you’re cooking strawberries, but most of the best strawberry dishes use raw strawberries.
9. If your strawberries have mushy spots and you don’t really want to eat them, slice them up and throw them in a jar with some sugar and top with rum, vodka or brandy. The alcohol and sugar will preserve the berries in the refrigerator almost indefinitely, and the resulting concoction is fabulous over ice cream, yogurt, or eaten straight out of the jar with a spoon.
10. Homemade strawberry jam is absolutely divine. I like to add some balsamic vinegar to balance the sweetness (wrinkle your nose, but the flavors are so complementary you won’t even know it’s there) and a little black pepper for some floral warmth (the Italians eat strawberries with balsamic and black pepper. Try it!). You also get that June Cleaver Americana satisfaction of putting up your own jam. I promise that you’ll never go back to Smucker’s again.

Recipe: Strawberry Jam with Balsamic and Pepper

Ingredients

Makes 1 pint
1. 3 lbs whole strawberries, hulled (if you like a smoother texture, you can chop or slice the berries. I happen to like big sweet slugs of strawberry in my jammy syrup.)
2. 3/4 lb granulated sugar
3. 4 T balsamic vinegar
4. 1/2 tsp. freshly ground black pepper
5. 2 packets commercial liquid pectin

Instructions

1. Combine sugar and berries in a large pot and heat over a medium high flame, stirring frequently.
2. Add pectin according to the package instructions.
3. Skim off foam as it rises to the top.
4. Test for set (after about 15-20 minutes) by dropping a spoonful on a cold dish and seeing if it holds together to your satisfaction — I like a soft set, but others like a firmer set. If you like a very firm jam, you might want to use 2 packets of pectin. If it’s not set, keep cooking and stirring, and test periodically until it is.
5. When the jam has set, ladle into hot, sterilized jars. Leave 1/4 inch space between the top of the jar and the lid.
6. Close lids tightly, and process in a boiling water bath for 10 minutes. (Make sure the jars are completely submerged in the boiling water). Let cool, and remove rings for storage (if you remove the rings, you’ll know if a jar has lost its seal and needs to be eaten immediately or thrown away. ) Jam is a pretty low-risk canning operation, due to all the sugar and the acid, both of which act as preservatives.

Notes

I didn’t use the pectin in the pictured jam, so my jam is a bit runnier than I’d ordinarily make. It tastes divine though, and is perfectly acceptable on toast with a little ricotta, on yogurt, on a spoon …

© Kate for Savour Fare, 2011. | Permalink |
Post tags: berries, canning, fruit, jam, strawberries

I was very sad to have missed the summer jam season this year. With all the craziness around buying the house and moving, I never got around to putting up plum jam, or strawberry balsamic, or peach and basil, and my stash from last year is getting dangerously low. Fortunately, I still have a few seasonal fruit tricks up my sleeve. Like this pear jam with vanilla beans, which will make your heart swell with domestic pride and impress anyone you care to give it to.

Jam seems terribly intimidating, but really, it’s not. Yes, there are a few basic steps you need to go through to make sure it’s safe to eat (or really to store) but the risks of contaminated jam are much lower than for canned vegetables because both the acid and the sugar in jam act as preservatives. You don’t need any special equipment, other than jars (I get mine at the local hardware store — you can reuse jars, but make sure to get new lids, which you can buy separately) and a big pot to boil them in. An hour’s worth of effort (and not MUCH effort, really – most of it involves occasional stirring or waiting for the water bath to boil.)

And the result? Golden jars of sunshine, lined up in your pantry, making you proud, waiting to be doled out to deserving friends and family this holiday season.

And if you think that you or your family and friends don’t eat jam, here are some serving ideas:

Stir it into oatmeal
Top crackers with brie and a dollop of pear jam
Spoon it atop ice cream
Plop into pastry shells to make jam tarts
SCONES

And there’s always toast. We’re quite fond of it in our house.

Recipe
Pear and Vanilla Jam

3 lbs ripe Bartlett pears
12 oz. granulated sugar
1/2 vanilla bean, slit lengthwise
Juice of 1 lemon
1 pouch liquid pectin

Peel the pears, core them and cut them into small chunks. Place in a large saucepan with the remaining ingredients. (I like my pear jam chunky to preserve some of that grainy “pear” texture -if you don’t, mash them a bit in the pan). Cook over medium heat, stirring frequently, until the jam begins to gel –test it by dropping a spoonful on a cold dish and dragging the spoon (or your finger, after it’s cooled a bit) through it — if it leaves a trail that takes a few seconds to be filled in, it’s ready.

Meanwhile, heat 4 1/2 pint jars in a stock pot full of boiling water. When your jam is ready, pull the jars out of the boiling water and fill them with hot jam. Leave 1/4 inch space between the top of the jam and the top of the jars, and run a clean (pref sterilized) knife around the edge of the jars to let any air bubbles escape). Wipe the top of the jars with a clean damp towel to ensure a seal. Cover the jars with the lids and the rings, and return them to the boiling water, making sure the water covers the jars entirely. Cover the pan, and let boil briskly for 10 minutes. Remove the jars from the pan, and let them cool to room temperature.

© Kate for Savour Fare, 2010. | Permalink |
Post tags: canning, Christmas, Pears

First, some exciting news. Foodista and Andrews McMeel Publishing have just released the Foodista Best of Food Blogs Cookbook, and Savour Fare is one of the featured contributors. To celebrate the release, Foodista is hosting a contest – if you buy the book on Amazon between 10 and 11 am PDT on November 3 and send your purchase confirmation to Foodista, you will be entered into a drawing to win a bunch of great prizes, including an Amazon gift card. Details of the Foodista contest can be found here.

Second, now that Halloween is out of the way, thoughts of cooks turn to Thanksgiving. If you’re planning your holiday menu early, look through the recipes tagged Thanksgiving for great ideas on side dishes, alternative main courses, cocktails, desserts, and even The Best Roast Turkey. I’ll also be posting some great Thanksgiving ideas in the next few weeks, so watch this space. I’ll also be posting some recipes for great homemade food gifts, some of which need advance timing.

It’s my favorite time of year — can you tell?

Finally, I know the word is still verboten to many of you, but Christmas is coming before you know it. If you want to make a traditional Fruitcake (and you should want to make it — really!) you want to start thinking about it now so it has plenty of time to cure in liquor before Christmas.

© Kate for Savour Fare, 2010. | Permalink |
Post tags: holiday, Housekeeping, Thanksgiving

It started with the smell.

I arrived home from work Friday night, Nuni in tow, and was greeted by a smell, emanating from the kitchen. A TERRIBLE smell. It wasn’t the trash — Friday is trash day, and ours was empty as a result. Knowing that we had four people coming over to our house the next day for a fancy dinner party, Ken and I spent Friday night tearing apart the kitchen, scrubbing every surface, and spraying Lysol with abandon, trying to find and eradicate the source of the smell. An overnight with the windows open and a generous application of Lysol had relegated the smell to the background, but I should have known then that this was a harbinger of things to come.

When I saw the Project Food Blog Round 3 Challenge, throw a luxury dinner party, I thought, “No sweat.” I had just had twenty people over to my house for a three year old birthday party. I was channeling Martha Stewart. How hard can dinner for six be? I invited friends and proceeded to plan a menu.

When it comes to menu planning for a dinner party, the three principles to keep in mind are timing, balance, and cohesion. Timing — You don’t want to spend the entire party in the kitchen, so meals that require lots of last minute fiddling are inadvisable. Balance — although it’s tempting to load up on rich dishes at a fancy dinner party, you don’t want your guests to feel like they have to roll home. Think about finding a balance between heavier dishes and lighter ones — dishes that lull the palate and those that wake it up. Finally, think about cohesion. Unless you have a theme of eclecticism, you might want to think twice before serving miso soup followed by tacos. In a good menu, each course should feel like it belongs together and proceeds logically from the previous one.

I knew from the moment I read the prompt that I wanted to make tarte tatin, the classic French upside down apple tart. It can be made in advance and is always impressive and delicious. Tarte Tatin heavily features butter and apples, two specialties of the Normandy region of France, which led me to decide on a main course — Pork Tenderloin cooked “a la Normande” – with butter, apples and cream. Looking for both balance and cohesion in the rest of the menu, I decided to go with an apple theme, alternating the richer courses (Pork Normande, Tarte Tatin, and hors d’oeuvres of a creamy chicken liver pate and a cheese spread both served on apple slices) with lighter fare (a beet and apple carpaccio with horseradish cream and an endive and apple salad to clear the palate before dessert). Once I had set the menu, I turned to the experts for wine pairing advice — in this case my aunt Suzi, who used to work at a winery and is a fabulous cook to boot. The menu was set.

Saturday morning I woke up early, hoping to hit the road and go shopping. Two and a half hours later (I have a three year old. Have you ever tried to get out of the house with one? It’s a project.) the Nuni and I were on the road, hitting the first of THREE stores. Turns out Cabernet Franc? Not so easy to find. And I’m picky about apples — I miss the New England varieties we used to get in New York, and Washington State apples that have been shipped to California just aren’t the same. I came home with all my ingredients, and a boatload of apples, only an hour or so behind schedule and without wine to serve with the main course. No sweat. I placed an online order at BevMo for Ken to pick up later, packed the Nuni off to her Nonna and Pappi’s, set the table for inspiration, and proceeded to cook.

The next wrinkle popped up when Ken informed me that instead of acting as my sous chef, house tidier and delivery boy, he had work to do. No sweat. I had built in some extra time into my schedule. I sat down with my apple peeler and got to work. Beets roasted, pate made, cheese spread chilling in the fridge. Ken relented enough to pick up the wine. I set the table so I wouldn’t have to worry about it. And I set to making my tarte tatin. Apples peeled, cored and halved, butter and sugar bubbling away. The apples weren’t cooking down the way I thought they should, but I didn’t worry about it. The sugar was looking very, very brown, but I didn’t worry about it. Popped on the pastry top, and popped it in the oven. When it came out, Ken, who thinks I’m a klutz (probably with good reason), offered to flip it onto the plate for me. He fitted the plate to the (HOT) pan, eyeballed it, and did a flip, spraying tarte tatin juices all over himself. Burning hot, caramelized sugar, sticky napalm tarte tatin juices. Which promptly raised huge red blisters on his unprotected foot. Worse than that, I looked at the tarte and my heart sank — the sugar had caramelized too much, the apples had disintegrated and blackened; the tart could not be served.

Now I was starting to sweat. But not panic. I should probably note that if I were sane and this were not a blog dinner party, I would have moved on to plan B for dessert — good vanilla ice cream with dark chocolate over it; my killer chocolate chip cookies, or these gooey chocolate puddings that take ten minutes to make and are perfect for situations like this. But we’re talking Project Food Blog here, so sanity went out the window. Ken was dispatched to the store to fetch more apples; I calmly sliced up the beets for the carpaccio and the endive for the salad. He brought back apples, which I peeled, cored sliced and quartered, and caramelized on the stove, this time watching like a hawk. This time the apples yielded their juice before disintegrating, the caramel cooked the apples before burning. I was ready to put on the pastry lid and pop it in the oven, when I realized the sheet of puff pastry I had bought earlier had thawed to the point that it was stuck together in a block, not a sheet. Knowing it was just laminated dough, I folded it up and rolled it out, and that was that. Only it wasn’t, of course, No matter how well I rolled that dough, the second I tried to remove it from the rolling surface and place it on the apples, it would shrink. I rerolled it; it re shrank. I stuck it in the freezer for a few minutes to chill before rolling; it still shrank.

Now I was sweating in earnest. There may have been tears. I may have thrown a cutting board across the kitchen. When my husband innocently asked if I had begun the main course, he may have been the target of a stream of invective. Ken was dispatched to the store AGAIN to get more puff pastry.

And I turned to the number one principle of throwing a dinner party: NEVER LET THEM SEE YOU SWEAT. I started a load of dishes, took a shower, put on a chic little black dress, gold flats and some mascara, and chugged a glass of champagne (very few domestic crises can’t be vastly improved by a LBD and a liberal application of champagne). When Ken returned, the kitchen was cleaner, the wife was party-ready, and the main course was at least begun.

By the time the guests arrived, the tarte tatin was in the oven (and the old one hidden away), the main course was simmering on the stovetop, the first course was plated, and cocktails and hors d’oeuvres were on the coffee table. And I had a champagne flute in my hand, and was smiling cheerily.
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Read the rest of Luxury Dinner Party — It Began with the Tarte Tatin… (386 words)

© Kate for Savour Fare, 2010. | Permalink |
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I haven’t written up an FAQ for Savour Fare, but if I did, it might consist of only one question: “How do you find the time to do it all?” I have a full time job outside the home, a charming but demanding toddler, a somewhat less demanding husband, and a blog. What I don’t have is a full night’s sleep, a regular workout schedule or time to myself. All of which I would like to have more of. So when I find ways to streamline my routine — to eke out an extra few minutes to sleep, to take a walk or just to stare off into space — I seize them eagerly. And because I know many of you are in the same boat, with lives that are overflowing with things both wonderful and mundane — I come and share them with you.

One of these things is the shopping. I shop once a week. Sometimes, depending on my time, my needs and my budget, I will do this weekly shopping at multiple stores and the farmer’s market. Other times, I can confine it to one store. But I keep it to once a week. This means I have to sit down, usually on Friday night or Saturday morning, and come up with a meal plan for the week, which takes some time, but this also means I don’t spend precious hours on a weeknight or my nonexistent lunch hour stopping by the store to just pick a few things up for dinner that night.

When I plan meals, I usually sit down with a stack of cookbooks and blogs (a virtual stack in that case), looking for inspiration, and I jot down an informal meal plan for dinners, using my inspiration and a menta list of weeknight standards. Then I factor in which ones make leftovers that are good for lunches. Then I start in on the list, trying to remember all the ingredients which make up all of the meals, the breakfasts, lunches and dinners.

This process can be a bit laborious, which is why I was very happy to discover Ziplist.com. In the interests of full disclosure, I only discovered Ziplist because they were sponsoring a blogger to go to Camp Blogaway. However, I quickly realized that this was a service I found valuable that my readers might find valuable as well, so I applied for the sponsorship and was chosen. Ziplist sponsored my weekend at Camp, and in connection with that, this is a sponsored post. However, I only accept sponsorship from, and write reviews of, products that I think are useful and relevant, and Ziplist is both.

Ziplist is an online utility (they also have an iphone app, but I am, sadly, as yet uniphoneless) that allows you to create an online grocery list and to share it. Having my grocery list available all the time means that I add things whenever I think of them (like when I sign up at the Nuni’s preschool to bring dried fruit for their cooking project the following week) instead of waiting until Friday night or Saturday morning (and inevitably forgetting things in the process). I can save my list from the previous week and start to recognize things that are staples on my regular list (bananas, coffee, milk, whole wheat bread, eggs, butter). And if I do forget something, I can send it to my husband and say “Can you pick up a few things on your way home from work?”

Ziplist also has a very neat feature where it has partnered with several recipe sites that automatically allow you to add the ingredients from a recipe into your grocery list. If I find a recipe that inspires me or I get an idea for dinner early in the week, I can just populate my grocery list with the ingredients right away, and I won’t miss anything. Savour Fare has recently become a Ziplist partner (you may have noticed the “Add to Ziplist” button in my post on the Grits and Greens Casserole) and I hope to add more recipes into their database soon. In the meantime, if you want to add any of my recipes (or recipes from other websites, though I really have no IDEA WHY you would even try anything else!) they have a “recipe” clipper feature that allows you to cut and paste directly into your grocery list.

Ziplist has allowed me to streamline my meal planning and grocery shopping process, which leaves me more time for all sorts of very important things — more cooking, more blogging, more work and even someday, more sleep (a girl can dream, can’t she?)

© Kate for Savour Fare, 2010. | Permalink |
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I grew up in the kitchen. From a tender age, I watched my mother cook dinner every night, and began “helping”, by stirring a sauce here, adding a pinch of herbs there. But soon I began branching out on my own. I have a very clear memory of pulling the kitchen chair over to the counter so I could make myself a peanut butter and jelly sandwich, which is a staple for any kid. As I got older and I was allowed to do crazy things like use a knife or turn on the stove, my preparations got more elaborate (grilled cheese!). And then there was the night I actually cooked dinner for my entire family. And this is what I made.

Chicken curry. Not an authentic, subcontinental masala, but a simple, 1960′s version of the classic, cribbed from my dad’s old Better Homes and Gardens cookbook. The recipe calls for chicken that has been previously cooked, so not only is it another great use for leftover roast chicken, it also is a great recipe for an adolescent me to cook without running the risk of poisoning my family with undercooked chicken. The rest of the ingredient list includes pretty standard and nonthreatening pantry ingredients — apples, onions, butter, flour, milk, chicken broth, and curry powder (I always use Sun brand Madras curry powder, which is the same kind my mom kept around when she was growing up).
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Read the rest of Chicken Curry (207 words)

© Kate for Savour Fare, 2010. | Permalink |
Post tags: chicken, easy, leftovers, roast chicken, weeknight

I don’t eat much seafood any more. I know that all those omega-3′s are supposed to be good for your brain, but the conflicting horror stories – of mercury levels and PCB’s, of devastating overfishing and pollutive farming practices, are enough to make me swear off fish forever. The problem is that I actually LIKE fish — I just can’t keep straight the do’s and don’ts of seafood.

Fortunately, there are a few resources I can turn to in times of need. For years, I’ve looked to the Monterey Bay Aquarium Seafood Watch Program for guidance (though I admit to finding those little cards confusing — I can never remember if the fish has to be trawl caught or net caught). You can look up many different fish on their site to see the environmental and health impacts of eating it. Recently, they’ve made the process even easier by releasing the “Super Green” list — a short (and easy to remember) list of fish that are super healthy and environmentally friendly.

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Read the rest of Sugar and Spice Salmon and Sustainable Seafood (372 words)

© Kate for Savour Fare, 2010. | Permalink |
Post tags: salmon, Seafood, sustainable, weeknight

Today we’re returning to our Savour Fare Kitchen series with a post on Essential Kitchen Tools. While pots and pans are a little more universal due to either their straightforward functionality or their high space requirements, the tools you keep in your kitchen are idiosyncratic. I have a tendency to pick up kitchen tools right and left — people give them to me as gifts, I receive them in goodie bags at blog events, and I am magically drawn into every Sur La Table or Williams Sonoma I walk past. As a result, this list is not going to be a comprehensive listing of my personal kitchen tools, nor can it be an exhaustive list of every tool you should own. If you really love cherry clafoutis, you should probably indulge in a cherry pitter. If you make cobb salad every Saturday for lunch, an egg slicer might be your bag. This list is just intended to serve as a starter list of some tools I use and brands I love. Additionally, read on to the end to find out how to enter the first entry in the Savour Fare March Madness Giveaway series and win some of my favorite kitchen tools!

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Read the rest of Giveaway and The Savour Fare Kitchen — Essential Kitchen Tools (1,227 words)

© Kate for Savour Fare, 2010. | Permalink |
Post tags: Giveaway, Kitchen Equipment, The Savour Fare Kitchen

Nothing frustrates me more than visiting someone’s house and seeing their beautiful kitchen, decked out to the nines, and stocked with the latest kitchenware. I compliment them on it, and the person says, “Oh thank you. But I never cook.” What a waste of good tools. On the other hand, I also see the kitchens of people who really love to cook but don’t have the right kitchenware, which is also frustrating. I think to the words of the great comedian, Eddie Izzard, who said “‘Guns don’t kill people, people do,’ but I think the gun helps, you know? I think it helps. I just think just standing there going, “Bang!” That’s not going to kill too many people, is it?” Having great tools isn’t going to make you a great cook, but it’s certainly going to help make cooking a more pleasant and successful experience.

That’s why I wanted to write a series of posts about the tools in my kitchen that I just love. If you’re looking to buy some new kitchen accessories, or you’re building a wedding registry or equipping a new kitchen, I hope this guide will give you some ideas of what kinds of kitchen tools would be useful.

I’m starting the series with the backbone of the kitchen — pots and pans.
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Read the rest of The Savour Fare Kitchen — Essential Cookware and Bakeware (831 words)

© Kate for Savour Fare, 2010. | Permalink |
Post tags: Kitchen Equipment, The Savour Fare Kitchen